Crispy Shao Bing Egg Wrap
Flaky scallion pancakes stuffed with scrambled eggs and crispy fried dough, then pan-seared until golden. A Taiwanese breakfast-for-dinner that comes together in 15 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 480
- Protein
- 14g
Ingredients
- 2 pieces frozen shao bing (scallion pancake)
- 1 piece you tiao (fried dough stick), store-bought
- 3 whole eggs
- 2 stalks scallions, chopped
- 1 tbsp soy sauce
- ½ tsp sesame oil
- 2 tbsp neutral cooking oil
Instructions
- 1
Heat 1 tbsp oil in a skillet over medium-high. Whisk eggs with soy sauce and sesame oil, then pour into the pan.
- 2
Scramble eggs gently until just set, about 2 minutes. Stir in half the scallions, then transfer to a plate.
- 3
Chop the you tiao into bite-sized pieces. Unfold each shao bing gently and layer in half the eggs and you tiao pieces.
- 4
Fold the shao bing over the filling to form a wrap. Repeat with the second pancake and remaining fillings.
- 5
Add 1 tbsp oil to the skillet over medium. Sear each wrap 2 minutes per side until edges are golden and crispy.
- 6
Slice each wrap in half, top with remaining scallions, and serve hot.
Tools you’ll need
- 12-inch nonstick or cast iron skillet
- bowl for whisking
- spatula
- cutting board and knife
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